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Asian Chicken Tacos
Anthony

Asian Chicken Tacos

This Chicken Taco Recipe is inspired with Asian flavors like Ginger, Garlic, Soy, Sesame, and Orange with a hint of sweet and spicy. This is one of my favorite go-to marinades for everything but today we're broiling skewered chicken for these Asian Chicken Tacos.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 3 Tacos
Course: Dinner, Lunch
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 3-6 Yellow Corn Tortillas
Orange Ginger Soy Chicken Marinade
  • 1 Large Chicken Breast sliced 1/4 thick
  • 1 tbs Ginger minced
  • 1 tbs Garlic minced
  • 1 Orange juiced
  • 1 Lime juiced
  • 2 tbs Low Sodium Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tbs Light Brown Sugar
  • 2 tsp Serrano Chili thinly sliced
Sweet Spicy Toasted Peanuts 
  • 1/3 cup Raw Peanuts 
  • 1 tsp Korean Chili Flakes
  • 2 tsp White Sugar
  • 2 tsp Kosher Salt
Taco Toppings
  • Asian Pear
  • Carrot
  • Savoy Cabbage
  • Red Onion
  • Lime Juice
  • Sriracha
  • Red Chili

Method
 

Orange Ginger Soy Chicken Marinade 
  1. Slice a large chicken breast in to 1/4 inch thick slices good for skewing. 
  2. Add all Marinade ingredients to a medium bowl and whisk until well combined. Add Chicken and marinate in refrigerator for at least 2 hours or overnight.
Sweet Spicy Toasted Peanuts
  1. Add Peanuts to a Mortar and crush with Salt, Sugar and Chili Flakes. Alternatively use a spice mill or a zip top bag and smash the bottom of a heavy skillet or pot. 
  2. Once peanuts and spices are combined, toast in a non-stick skillet for about 5 minutes stirring often. 
Taco Toppings
  1. Thinly slice Asian Pear, Red Onion, Cabbage and Red Chili. Cut Carrots in to long match stick size pieces or shred with box grated.
Tortillas
  1. Warm a medium size non stick skillet over medium-low heat. Heat each tortilla one at a time and keep warm in a kitchen towel to keep warm until needed. 
Grilled Chicken
  1. Soak skewers in water for about 10 minutes before skewering to prevent burning. 
  2. Skewer 2-3 pieces of chicken on each skewer then grill or broil for 2-3 minutes per side.
  3. Optionally strain marinade and reduce to glaze prior to cooking chicken. Brush over chicken about once per minute while cooking. 

Notes

I've suggested this recipe makes 3 tacos. Depending on how much chicken or vegetables you add to your taco, and how large your large chicken breast is, this could easily be stretched to 6 tacos.